prices

Why are alcohol levels rising?

By Restaurant Business Staff on Jun. 11, 2008

Just as in food, beverages are trending toward bigger, bolder flavors–and consequently, higher alcohol.

Making sustainable work

By Restaurant Business Staff on Aug. 21, 2009

How four chains built some of the nation's most innovative sustainable menu items from the ground up.

Why Your Distributor Hates You

By Dana Tanyeri on Aug. 29, 2010

Besides your staff, your relationships with distributors are arguably the most critical to the success of your business. They get you the products you need...

Simplifying the seafood supply chain

By Patricia Cobe on Jul. 14, 2011

High prices and spotty supply are not the only challenges restaurants face when purchasing seafood. The seafood supply chain has a reputation for being fragmented and inefficient.

Technology

An app for all seasons

By Joann Whitcher on Apr. 18, 2012

Wolfgang Puck wants to be America’s go-to-chef, and his new iPhone/iPad app. launched mid-April, may just help him realize his dream.

Restaurants Need to Improve Produce Options for Children

By Restaurant Business Staff on Mar. 29, 2013

CORAL BEACH, FL (March 28, 2013 - The Packer)—More restaurant chains offer fruits and vegetables with children’s meals than they did in 2008, but the...

Ideal menu prices & how to raise them

By Peter Romeo on Jan. 27, 2014

New data pegs what restaurants ideally should charge, by daypart and market segment, to attract patrons in today’s economy.

Owner on the premises

By Restaurant Business Staff on Nov. 01, 2003

An owner doesn't always have to be in a restaurant—but it helps.

The rice market

By Restaurant Business Staff on Nov. 15, 2005

While rice is the staple crop of Asia, most of the rice served in Asian restaurants in the United States is homegrown.

Raising the bar on takeout

By Restaurant Business Staff on Sep. 11, 2006

Technomic showed 34 percent of respondents expected that takeout food wouldn’t be as hot or as fresh as the dine-in version.

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